Hi! I’m back in my kitchen cooking again after a long break. Rasa Malaysia posted a recipe for Creamy Garlic Chicken a few days ago and I gave it a try since it looks so simple and easy.
This recipe called for white wine but since nobody in my family drinks wine, I didn’t bother to buy anymore. Instead, I substituted it with cooking wine and I also added some brown sugar to inject some sweetness into the sauce.
What you need:
- 8 pcs of chicken thighs, deboned and skin-on
- 2 tbsp olive oil
- 20 cloves of garlic
- 1/2 cup chicken broth
- 1/2 cup of plain yogurt
- 1 tbsp cooking wine
- 2 tsp brown sugar
- Dried thyme
- Salt, to taste
- Ground black pepper
- Pinch of paprika
- Season chicken thighs with salt and pepper, set aside. (Better to place in the refrigerator for 30 minutes)
- Heat up a skillet on medium heat, add 1 tbsp of olive oil. Pan fry both sides of the chicken thighs until crispy and nicely browned. Remove from the pan and set aside.
- Discard the oil from frying the chicken. Add another tbsp of olive oil and sauté the garlic until fragrant and slightly browned. Return the chicken pieces into the skillet then add the chicken broth, yogurt, cooking wine, and brown sugar. Lower the heat and let it simmer for a while. Sprinkle some dried thymes and a pinch of paprika. Reduce the sauce a little bit. Serve immediately.
- Optional: Broil in the oven for a little while to have that chargrilled kind of skin on the chicken.
I never thought of using yogurt in making a creamy sauce. I’m glad that I tried this because it’s healthier and delicious too!